This ham and cheese quiche is a savory and satisfying dish, ideal for a weekend breakfast or a special brunch. It features a creamy egg custard filled with tender potatoes, diced ham, and melted cheese, all baked into a convenient premade pie crust.
With just a few simple ingredients, this recipe comes together very quickly. It’s a straightforward meal that feels special without a lot of effort, making it a great choice for a relaxed morning.
Why is Ham and Cheese Quiche a Must-Try?
Using a premade pie crust saves significant time and effort.
Par-cooking the potatoes in the microwave ensures they are tender in the finished quiche.
Baking the quiche on a baking sheet prevents oven messes and makes it much easier to handle.
Ingredients for Ham and Cheese Quiche
• Pie Crust: A store-bought refrigerated or frozen deep-dish crust works well. If using a frozen crust, you may not need to thaw it first; check the package directions.
• Ham: Use any cooked ham you like. Leftover baked ham or thick-cut deli ham are both good options.
• Cheese: Colby Jack melts beautifully. Sharp cheddar, Swiss, or Gruyère are also excellent choices that pair well with ham.
• Milk: Whole milk provides a richer, creamier custard. You can use 2% milk, but the texture will be slightly less rich.
• Potatoes: Red potatoes hold their shape well when cooked. Yukon Gold potatoes are a good substitute.
Exact quantities are in the recipe card below.
How to Make Ham and Cheese Quiche
Step 1: Prepare the Filling
First, quickly cook the potatoes. Place the cubed potatoes and rosemary in a bowl and microwave them for a couple of minutes until they start to soften. This simple step guarantees they will be fully cooked and tender after baking.
Step 2: Layer the Quiche
Place your premade pie crust on a baking sheet. Spread the partially cooked potatoes on the bottom, followed by an even layer of cubed ham and shredded cheese. Layering the ingredients ensures a good distribution in every slice.
Step 3: Mix the Custard and Bake
In a separate bowl, whisk the eggs, milk, salt, and pepper together until smooth. Pour this custard mixture over the layers in the pie crust. Bake at 400°F until the center is set, which usually takes about 35 to 40 minutes.
What to Serve with Ham and Cheese Quiche
This quiche is a complete meal on its own. For a larger brunch, serve it with a simple green salad or a side of fresh fruit.
Expert Tips for Ham and Cheese Quiche
Temperature Safety: Egg dishes are safe to eat when cooked to an internal temperature of 160°F (71°C). Check the center with a food thermometer for accuracy.
Prevent Over-Browning: If the crust edges begin to darken too quickly, you can cover them loosely with foil or a pie shield for the remainder of the baking time.
Don’t Overbake: The quiche will continue to set as it cools. Remove it from the oven when the center has a very slight wobble.
Baking Sheet: Using a baking sheet is important. It not only makes the quiche easier to get in and out of the oven but also catches any potential filling that might bubble over.
How to Store and Freeze Ham and Cheese Quiche
Store leftover quiche covered in the refrigerator for up to 3 days. Reheat individual slices in the microwave or in a 350°F (175°C) oven or air fryer until warmed through. Freezing is not recommended, as it can make the egg custard watery upon thawing.
Ham and Cheese Quiche Recipe FAQs
Can I use a homemade pie crust?
Yes, you can use a homemade pie crust. You will need to blind-bake the crust first according to your recipe’s directions. This helps prevent a soggy bottom.
Can I make this quiche without potatoes?
Certainly. You can omit the potatoes entirely for a more traditional quiche. The baking time should remain about the same, but keep an eye on it as it may cook slightly faster.
How do I know when the quiche is done?
The quiche is done when the edges are set and golden and the center has only a slight jiggle. A knife inserted about an inch from the center should come out clean. For best results, use a food thermometer to check that the internal temperature is at least 160°F (71°C).
Ham and Cheese Quiche
Ingredients
- 1 deep-dish pie crust premade and refrigerated, 9-inch
- 1 cup cubed red potatoes ½-inch dice, about 150g
- 1 tablespoon dried rosemary
- 1 cup cooked ham cubed, about 150g
- 1 cup shredded Colby Jack or cheddar cheese about 113g
- 3 large eggs
- 1 cup whole milk 240ml
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat your oven to 400°F (200°C). Place the premade pie crust on a baking sheet to catch any spills and make it easy to transfer.
- In a microwave-safe bowl, combine the cubed potatoes and rosemary. Cover the bowl and microwave on high for 2 to 3 minutes, or until the potatoes are just tender when pierced with a fork.
- Scatter the cooked potatoes evenly over the bottom of the pie crust. Top with the cubed ham, followed by the shredded cheese.
- In a separate medium bowl, whisk the eggs, milk, salt, and pepper together until smooth and fully combined.
- Carefully pour the egg mixture over the ingredients in the pie crust. Make sure the fillings are submerged.
- Bake for 35 to 40 minutes. The quiche is done when the center is just set and a knife inserted near the center comes out clean.
- For safety, confirm the internal temperature has reached at least 160°F (71°C) with a food thermometer.
- Let the quiche rest on a wire rack for 10 minutes before slicing and serving. This allows the custard to set completely.
Notes
